Category: 巧克力
這款66%厄瓜多爾黑巧克力採用Hacienda Victoria單一莊園可可豆製成，融合Pump Street自家烘焙坊的烤酸種麵包屑，並以Halen Môn海鹽點綴。深邃的可可香氣與濃郁麥芽及烤麵包風味交織，酸種麵包屑更添細緻酥脆口感與鹹香層次，是一款平衡質地與濃烈風味的獨特巧克力。
Pump Street以烘焙坊起家，這款巧克力可謂其工藝的自然延伸。他們對道德採購可可豆、傳統烘焙技術及小批量從豆到塊生產的堅持，成就了這款創新之作——據信是首款以酸種麵包為原料的巧克力。
成分：
可可豆、蔗糖、可可脂、酸種麵包屑（12%）（小麥麵粉（含鈣、鐵、菸鹼酸及維生素B1）、海鹽）、Halen Môn海鹽（<1%）。黑巧克力含最少66%可可固形物。過敏原資訊請參閱 粗體標示。可能含有牛奶、雞蛋、堅果及芝麻。
That balance of salty and sweet is spot on, and the sourdough crumbs give it this subtle toasty depth that keeps you reaching for one more square. The 66% bar melts slow and creamy, not waxy at all.
The crunch from those toasted sourdough crumbs is what sold me—it's subtle but adds this lovely bakery note that plays off the 66% cacao without getting bitter. The Halen Môn sea salt hits at the end and makes each square feel a little more special than your average dark bar.
The toasted sourdough bits give it a surprising crunch that melts right into the cacao, and the Halen Môn salt really lifts the whole bar. I've already eaten two squares more than I planned tonight—it's that kind of chocolate.
